芋头粉丝的研制  

Development of taro bean vermicelli

作　　者：刘品华[1] 陈吉书[1] 刘明研[2] 山中丽[1] 李祖明[1] 陈兰昕[1] 

机构地区：[1]曲靖师范学院化学化工学院,曲靖655011 [2]广西百色农业学校,百色533000

出　　处：《食品科技》2011年第7期139-142,共4页Food Science and Technology

基　　金：曲靖市政协资助项目;曲靖师范学院基金资助项目(批准号[2009]40)

摘　　要：芋头资源丰富,淀粉含量高达73.7%,采用芋头干粉制做粉丝保留了芋头的营养和药用成分。通过实验研究了最适宜于芋头粉丝制作的工艺方法和最佳原料配比。其质量配比为海藻酸钠0.5～1%、芋头粉50%、水余量。工艺流程:海藻酸钠预处理→揉粉→预煮到七成熟→二次揉粉→挤粉入95～98℃1%CaCl2水溶液中→粉丝漂浮起后捞入冷水中漂洗、冷却→晾晒→粉丝成品。成品粉丝断条率接近于零,口感柔软,有弹性,放置不易老化,适于热、冷食用。The taro starch content is as high as 73.7%,using dry taro to make taro bean vermicelli retain the nutritional and medicinal ingredients of taro.The experiment studies the best production process and the most appropriate best raw material ratio for taro bean vermicelli.The mass ratio is 0.5 to 1% sodium alginate,50% of taro flour,and water margin.Process：sodium alginate pretreatment→Knead flour→pre-cooked to seven mature→Second kneading flour→flour squeeze into 95~98 ℃ 1% CaCl2 solution →Fishing the floating fans into cold water to rinse→cooling→drying→fans finished.Finished fans broken rate is close to zero,mouthfeel soft,flexible,easy to put aging,and suitable for hot and cold food.

关 键 词：粉丝 芋头 海藻酸钠 魔芋胶 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]